Cranberry Apple Quick Bread with Coffee Glaze

The leaves are changing, temps are dropping, and I'm getting excited to spend more time in the kitchen.  One of my favorite things to make in fall are quick breads because not only are they delicious, but they freeze so well too. 

 

This post is sponsored in conjunction with Fall Flavors Week. I received complimentary product from a sponsor company to aid in the creation of a Fall Flavors recipe.  All opinions are mine alone.

 

I adapted this recipe from a cut out I found in my Gram's recipe box.  I added the dried cranberries, and knew that I wanted to put some kind of a glaze on it. Door County Coffee & Tea Company sent us an amazing selection of their fall flavors to try, and I chose Autumn Spice, which is flavored with cinnamon and complements the bread perfectly.

Even though the recipe just calls for a bit, brew a whole pot, because once you smell it, you're going to want to drink a nice big cup alongside your slice of quick bread. 

I went with a looser glaze this time, but you can add as little or as much coffee as you like until it reaches the desired consistency. Do yourself a big favor and place a cooling rack over an edged sheet pan before glazing the breads. It makes for much easier clean up.

We had company over and I knew both loaves were going to disappear quickly, so I went ahead and glazed both.  If you intend to freeze one, don't glaze it until you defrost it.

So happy with how this turned out.  Grating the apples gives you the taste and the moisture without having to worry if big chunks will cook through.  The dried cranberries give a nice little pop of tartness.  And the coffee glaze just ties it all together.

Thanks so much to Door County Coffee & Tea Company for sponsoring #FallFlavors Week!  Be sure to enter for your chance to win a 21 bag assortment of their fall line down below.

Here are some other recipes made with Door County coffee that you may enjoy:
Affogato
Old Fashioned Donuts

Cranberry Apple Quick Bread with Coffee Glaze

Yield: 2 loaves

Author: Jolene's Recipe Journal

Ingredients

• 1 cup sugar
• 1/2 cup milk
• 1/2 cup canola oil
• 4 eggs, lightly beaten
• 1t vanilla
• 3 cups flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 2 large apples, peeled and shredded
• 1c dried cranberries

For the glaze:

• 1T brewed Door County Autumn Spice Coffee
• 1/2c powdered sugar

Instructions

1. Preheat oven to 350.
2. Add sugar, milk, oil, eggs, and vanilla to a large bowl.
3. Combine flour, baking soda, cinnamon, nutmeg, cloves. and salt.
4. Stir into dry ingredients until just moistened.
5. Gently fold in apples and cranberries. Don't over mix.
6. Grease or spray the bottom of 2 8x4 loaf pans. Pour in batter.
7. Bake for 45 to 55 mins or until a pick tests clean.
8. Cool in pans on rack for 10 to 15 mins, then turn out to cool completely.
9. For glaze: combine coffee with powdered sugar and drizzle (or pour) over loaves.

Other recipes you may enjoy:

Ginger Pear Muffins

Rippled Coffee Cake

cranberry, apple, quick bread, coffee glaze

Breakfast, brunch, dessert

American

Wednesday:

Beverage
DIY Pumpkin Spice Vanilla Latte by Our Good Life
Pecan Spice Latte by Hezzi-D's Books and Cooks

Breakfast
Cranberry Apple Quick Bread with Coffee Glaze by Jolene's Recipe Journal
Pumpkin Spice Glazed Scones by Blogghetti

Savory
Cinnamon Coffee Rubbed Pork Chops by Simple and Savory
Mom’s Roasted Brown Sugar & Butter Butternut Squash by Books n' Cooks
Sheet Pan Pecan Maple Pork Tenderloin by Cheese Curd In Paradise
Sweet Potato Cornbread by Palatable Pastime

Dessert
Brownies with Coffee Buttercream by Sweet Beginnings
Caramel Apple Tiramisu by The Redhead Baker
Maple Butter Pecan Rice Krispie Treats by A Kitchen Hoor's Adventures
Pumpkin Spice Latte Chia Pudding by Love and Confections